Half-Boiled Egg and Spinach Ramen with Miso Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Comforting miso ramen topped with a perfectly half-boiled egg and sautéed spinach for a rich umami-packed bowl. This japanese-inspired soups ready in about 25 minutes pairs ramen noodles, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring 4 cups of water to a boil in a pot. Carefully add 2 large eggs and boil for 6 minutes for half-boiled yolks. Remove eggs and place in ice water to stop cooking.
  2. Step 2: In the same pot, bring water back to a gentle boil and add 4 oz ramen noodles. Cook for 3-4 minutes until tender, then drain and set aside.
  3. Step 3: Return 4 cups water to the pot, then whisk in 3 tbsp white miso paste and 1 tbsp soy sauce over low heat until fully dissolved and heated through.
  4. Step 4: Meanwhile, heat 1 tsp sesame oil in a skillet over medium heat. Add 2 cups baby spinach and sauté for 2 minutes until wilted and bright green.
  5. Step 5: Peel the half-boiled eggs and slice in half lengthwise.
  6. Step 6: To assemble, divide noodles between two bowls, ladle hot miso broth over, top with sautéed spinach, sliced eggs, 2 sliced green onions, and sprinkle 1 tbsp toasted sesame seeds on top. Serve immediately.

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Frequently asked questions

How long does Half-Boiled Egg and Spinach Ramen with Miso Broth take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Boiled Egg and Spinach Ramen with Miso Broth?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ramen noodles from drying out.

Can I substitute ingredients in Half-Boiled Egg and Spinach Ramen with Miso Broth?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Boiled Egg and Spinach Ramen with Miso Broth for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Boiled Egg and Spinach Ramen with Miso Broth?

Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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